Ingredients
- 4 Cups butternut squash, peeled and cut into 1/2 squares (saving the seeds)
- 1 can (15 ounces) black beans, drained and rinsed
- ¼ Cup Quinoa
- ½ Cup Water
- ¼ Cup red onion, minced
- 3 cloves of garlic, minced
- 1 Serrano Pepper, minced
- 1 Tablespoon ancho Chili Powder
- 2 Tablespoons ground Cumin
- ¼ Teaspoon ground Coriander
- ¼ Cup Pistachios, finely chopped
- 1 Tablespoon Sea Salt
- 1 Cup Panko Bread Crumbs
- ½ Cup Cilantro, chopped
- Olive Oil
- Toss 4 cups of butternut squash with just enough olive oil to cover and place it in a baking dish. In a pre-heated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender.
- Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begin to brown, transfer them to a paper towel lined colander and finish them with sea salt.
- Bring 1/2 cup of water to a boil. Add 1/4 cup of quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender.
- Add the roasted butternut squash to a large mixing bowl and mash. Add in 1 can of black beans and mash them too. Fold in the cooked quinoa, 1/2 cup of cilantro, 1 tablespoon of chili powder, 2 tablespoons of ground cumin, 1/4 teaspoon of coriander, butternut squash seeds, 1/4 cup of pistachios, and salt.
- Lightly sweat 1/4 cup of red onion, 3 cloves of garlic and 1 serrano chile in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture.
- Fold in 1 cup of bread crumbs.
- Using a biscuit cutter, make your veggie patties. You don’t have to do this but I am a bit anal retentive.
- Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers til browned on each side, adding more oil as needed.
- Enjoy!